Recent content by David


 
  1. David

    Just learned somthing while applying rubs

    OR, just mix them all up and apply all at once........................d
  2. David

    College Football Final 4

    I hate Auburn, so hopefully not. The winner of the SEC west for sure. With luck there are several who could do it, but most likely the tide or my hated team. Need a few more games to even get close to seeing who has got the goods...............
  3. David

    Throwdown #22: Tailgate Party

    Does the name Ventress mean anything to 'ya? No need to explain anything about the grove to me.............d
  4. David

    Throwdown #22: Tailgate Party

    Does hanging out in the "grove" qualify as true tail-gating????;)............................d
  5. David

    Alternative to Mav.........

    I have the thermopen, but was unaware of a "like" mav product. My mav works fine except for the meat probe, so I wind up plugging it into the grill side and just check the grill ever so often by switching......as I said, too expensive to act like this with poor customer service that I...
  6. David

    Alternative to Mav.........

    Mine quit working on the food side, well, just won't stay on, as it will quit recording, start it back up, lasts 3 seconds to an hour, then quits again. Not the probe as I can switch to the other side and it works fine, which leaves me without a grill monitor............so, what's best...
  7. David

    Need new reliable thermometer

    MaV, , never again. Food side works awhile then quits, not the probe as I can plug it into the other side and works fine, too off and on. Started with 6 months of purchase and mav says, oh, so sorry................well, screw them..............................d
  8. David

    3-2-1 st louis ribs let me down

    Really, mine are great using that method, what heat were you using, on what type grill/smoker, etc.? I usually don't go the full 6 however, mine are more like 2.5--1.5-.45 or so, or until they are where I want them. I keep mine in the 225 to 250 range in the 22 wsm, and yes, sometimes I foil...
  9. David

    Tie-Breaker - Throwdown #20: Pork Chops

    Actually this ci was a free issue, but when i went to the website link, it showed a link back to the may 2010 magazine recipe, but it was a bit different than the current issue. One of the reasons I quit ci was due to the repetition of recipes in their site. I always use white wine in mine...
  10. David

    Tie-Breaker - Throwdown #20: Pork Chops

    I just recently let my CI, on-line subscription lapse, but the article was in the most recent magazine, which they do not date for some strange reason, but this one has pictures of garlic on the cover.........I agree, that each time I make it, this way (only twice so far)or "old" way, it still...
  11. David

    Tie-Breaker - Throwdown #20: Pork Chops

    Ah, saffron. I've found a way to make mine in a dutch oven. Stir in the rice and stir with wine for a few minutes, however, after the stock is added, all at once, and then continue cooking for about 17 minutes, only stirring a couple of times, eliminating the constant stirring........I also add...
  12. David

    Tie-Breaker - Throwdown #20: Pork Chops

    Two good entries, congrats Timothy, and also to Sanda B. Question for Sanda B, why is your Rissotto so yellow? Was the Vegetable stock the cause? Mine is, always white or slightly tanned due to chicken stock. Great presentation!...........................d
  13. David

    Throwdown #20: Pork Chops

    Was away, but would have voted for SandyB
  14. David

    No water pan = High Temps

    No water pan, full basket of Kingsford charcoal, and about 1/4 chimney of lit and I can keep it at 225 with no problem in hot Florida. Usually one vent barely open, top full open, but start shutting down bottom vents at 200 or less.......................david
  15. David

    St Louis Spares

    Too bad one cannot eat pictures, well, I guess one could, but you get the point............................d

 

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